This well-known bread gets a dose of tang and the benefit of fermentation with the addition of a sourdough starter. Still just barely sweetened and filled with pumpkin pie spice, it is a tasty bread that can be served throughout the fall.
- 1⅓ cups fresh sourdough starter
- 1 cup pumpkin puree
- ⅔ cup milk
- 2⅔ cups flour
- ½ cup melted butter
- ½ cup honey, warmed to a pourable consistency
- 1 jumbo egg
- ⅔ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking soda
- ¾ tablespoon baking powder
- In a large bowl, beat together sourdough starter, pumpkin, milk, and flour. Cover and ferment in a warm place for 12-24 hours.
- Preheat oven to 325°F.
- When ready to bake, beat together melted butter, egg, and honey in a small bowl.
- In a separate small bowl, whisk together salt, pumpkin pie spice, baking soda, and baking powder.
- Mix butter mixture into sourdough batter until mostly combined. Sprinkle dry ingredients over the dough and stir in until just combined.
- Pour into buttered large loaf pan. Bake 60 minutes or until uniformly firm on top and a toothpick inserted into the center comes out clean.
- Cool completely before slicing.
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